re: #393 drcordell

My brother has been making ravioli for the last few holidays. He took a combo of raviolis to a Thanksgiving dinner (pumpkin, wild mushroom, and cheese). For Christmas he made crab ravioli.

The latter was interesting since crab has such a delicate flavor. Mascapone doesn’t have too much flavor so it works as a filler with the crab. Spicing has to be pretty delicate. I think we settled on a bit of white pepper and a little bit of lemon juice. Worked out pretty well with a spicy red sauce - though my sister-in-law didn’t like it.

I think this weekend is going to be some serious cooking. Got a food processor for a present, so I’m more willing to try some recipes that were a lot of work when I just had access to a blender, hand electric mixer, or hand-chopping everything.